We are pulling out all the stops to make sure next year’s Pizza Expo is the biggest and best show we’ve ever produced! Attendees will be able to choose from more than 85 pizzeria-boosting seminars, Power Panels, @PizzaExpo demonstrations and networking events. We’ve also expanded our pre-show seminar day that we specifically designed for new operators and first-time attendees, to include a Power Panel, six seminars and a closing-day reception with food and drinks.
The best part of this intense 6½ -hour education program is that it is FREE to all registered attendees. We’ve also lined up several new speakers, including several who operate pizzerias, and developed new topics to make this the ONLY show you’ll need to attend all year to find out new trends in the pizza industry. You’ll have an opportunity to learn from the pros about today’s hot-button topics, such as social media marketing, menu design, employee motivation, dough dos and don’ts and Gen Y growth strategies.
Did you know we’ll be giving away more than $50,000 in cash and prizes during Pizza Expo? The best news is there may not be an easier way to win $20,000 in Las Vegas than playing the show-closing Great MEGA BUCKS Giveaway. And, if you’re looking to further increase your odds of winning some additional cold hard cash, you should also make plans to enter the New Exhibitor Treasure Hunt. You also have the opportunity to compete in the World Pizza Games, International Pizza Challenge™ or our newest competition, the Great Pizza Box Challenge. To enter the box competition, all you need to do is send us your box or bring it with you to Expo. The winner will take home $500 and the title of the 2013 World’s Best Pizza Box.
At International Pizza Expo®, you’ll have networking opportunities with some of the best and brightest pizza entrepreneurs and consultants. With all the choices available to you at Expo, it’s a good idea to start planning your show strategy now. Map out a list of education seminars you want to attend and start thinking about questions to ask at the Beer & Bull Idea Exchange®. Take a few minutes now to review the attendee brochure with this issue of Pizza Today magazine for a list of exhibiting companies, seminars, demonstrations and workshops. If you’ve ever seen or read about a product or service you’d like to have for your pizzeria, then chances are you’ll find it and just about everything else you’ll need for your pizzeria on the Pizza Expo show floor.
After another smashing success this past Expo, we’re bringing back Master Pizzaiolo Tony Gemignani for a third year of hands-on tutorials — Making Pizzas With Tony Gemignani. An 11-time World Champion and master-certified instructor from the Scuola Pizzaioli in Caorle, Italy, he trains and certifies pizza makers from around the world in styles from Italy and the U.S. Come see why Tony’s pizzeria was recently named best pizzeria in America by Great American Bites and learn the techniques he teaches at his school.
If you haven’t already registered to attend International Pizza Expo, the “World’s Largest Pizza Show,” you should stop reading this now and call 800-489-8324. Or better yet, preregister online at PizzaExpo.com and save $10.
Our combined staff at Pizza Today and Pizza Expo has been working for well over a year to produce the biggest and best show ever! In fact, we’re so sure that attending Expo will be the best business decision you’ll make this year, we’re guaranteeing it. If you’re not satisfied with your experience at Pizza Expo, simply outline your thoughts in a personal letter to me and I’ll see to it that you receive a prompt refund of your registration fee.
It’s all Pizza and it’s all for YOU!
Executive Vice President
May 20, 2017 | Pizza Headlines
People love bacon, right? What’s not to love? Let’s give them what they want. Here are five bacon pizza recipes to test in your pizzeria: California BLT A popular sandwich made pizza style with an Alfredo base, bacon, mozzarella and white cheddar cheese, California tomatoes, romaine lettuce, Italian vinaigrette and Parmesan. Click here for the… Read More ›
May 18, 2017 | Pizza Headlines
Discover pizza style search comparisons & three ways to use Google Trends Gearing up for our multiple pizza styles focus in the June issue of Pizza Today, we compared five pizza styles using Google Trends. The free service uses a Google Search sampling to compare search terms and gauge consumer search behaviors over time. You… Read More ›
May 15, 2017 | Pizza Headlines
Expressing a pizza dough formula in baker’s percent Pizza Today’s Dough Doctor Tom Lehmann provides you with a basic pizza dough formula in baker’s percent. Before we get to it, why should dough formulas be expressed in “baker’s percent”? “The advantage of showing a dough formula in baker’s percent is that it allows the dough… Read More ›